Rating: 4.5 stars
37 Ratings
  • 5 star values: 30
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0

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Credit: J Muckle

Recipe Summary

hands-on:
20 mins
total:
1 hr
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oven to 350° F. Make the streusel: In a medium bowl, combine flour, oats, baking powder, brown sugar, and salt. Add butter and press it into the flour mixture with your fingers until evenly moistened. Add the pecans and stir. Set aside.

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  • Butter a 10-inch oven-safe skillet, preferably cast iron. Make the cake: In a small bowl, whisk together flour, baking powder, salt, and baking soda. In a large bowl, beat the butter and sugar with an electric mixer on medium until light and fluffy, about 2 minutes. Add the eggs, one at a time, and the vanilla extract. Gently stir in the flour mixture and the buttermilk in increments, beginning and ending with the flour mixture. Fold in the strawberries. Transfer the batter to the prepared pan. Top with the streusel mixture, squeezing it into small clumps.

  • Bake until a toothpick inserted into the center comes out with moist crumbs attached, 35 to 40 minutes. Serve warm with a scoop of ice cream, if desired.

Nutrition Facts

390 calories; fat 19g; saturated fat 9g; cholesterol 80mg; sodium 360mg; protein 6g; carbohydrates 50g; sugars 28g; fiber 2g; iron 2mg; calcium 98mg.
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